Salsa Recipe (Restaurant Style Salsa Recipe)

Salsa Recipe – This restaurant style salsa recipe is easy to make in minutes! No cooking required for this fresh, delicious salsa recipe that you can adjust the heat to your preference!

This salsa recipe has totally spoiled me. You see, I’m one of those people that you have to watch closely when you go to the local Mexican restaurant with me because I’ll eat more than my fair share of the chips and salsa. The chips are great and all, but really, they just serve as a vehicle to get the salsa into my mouth as quickly as possible.

So, making this restaurant style salsa recipe at home allows me to keep friends and family in my good graces! Since it makes a fairly large amount of salsa in just a few minutes with ingredients that I normally have on hand, I can whip it up in a minute’s notice.

It couldn’t be any easier to make either. I just roughly chop the onions, garlic, and peppers, toss into my blender or food processor, give it a whirl and voila, salsa! Super simple and oh so delicious! As simple as can be and a no-cook salsa recipe that everyone loves!

While you can eat it immediately, the flavors tend to meld together if you allow it to sit for about 15 minutes.

For that reason alone, I recommend making it a little bit before you plan to serve it because seriously, who can wait to eat salsa?!

I sure can’t!

You can adjust the spiciness and heat of your salsa with the peppers.

I suggest beginning with one jalapeno pepper that has been deseeded and the membranes removed and giving it a taste.

Then, adjust from there.

The one pepper, depending on how hot that pepper is, will make a mild salsa. For more heat, add another pepper or leave in the seeds for even more. The seeds are where the real heat is in the pepper!

For my family, I generally use two jalapeno peppers and only a few seeds, but you’ll want to adjust to your own preference.

Directions

Add all ingredients to the container of a food processor or blender. Pulse until well-combined and it reaches the consistency you prefer. Best when you allow the flavors to combine by letting the salsa rest about 15 minutes before serving. Store any remaining in an airtight container in the refrigerator.

Notes

Adjust the heat of your salsa with your jalapenos. Deseeded jalapenos will be much milder than those where the seeds and membranes have been included. Begin with 1 jalapeno that has been deseeded and the membrane removed and then adjust based on your preference for taste.

Make-Ahead:Store homemade salsa recipe in an airtight container in the refrigerator for up to 7 days.

Hi Kaye,
If it doesn’t get eaten up right away (mine’s usually gone not long after I make it! 😉 ) – it should be stored in an airtight container in the fridge for up to around 5 days.
Hope you enjoy it!
Thanks!

The way I control the heat is by roasting my peppers first. If you use raw, the longer it sits the hotter it gets. By using roasted peppers, for some reason it stabilizes the heat so the 5th day tastes like the first.
Hope that helps
Jennifer from
Oklahoma

That sounds delicious. I usually make a salsa with canned and fresh tomatoes plus the lime “my children love the lime more than I do”. I think I will try this because mine is great, but not quite (restaurant) tasting.

I made this Sunday and it was sooo easy and delicious. I usually buy my salsa from a local restaurant but no more; this was just so much easier and better! I always thought it was a long drawn out process; so Thank you.